The Best Coffee Cake

Recipe

FOR THE CAKE:
1-1/2 stick Butter, Softened
2 cups Scant Sugar
3 cups Flour, Sifted
4 teaspoons Baking Powder
1 teaspoon Salt
1-1/4 cup Whole Milk
3 whole Egg Whites, Beaten Until Stiff
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FOR THE TOPPING:
1-1/2 stick Butter, Softened
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3/4 cups Flour
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1-1/2 cup Brown Sugar
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2 Tablespoons Cinnamon
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1-1/2 cup Pecans, Chopped
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Preheat oven to 350 degrees. Sift together flour, baking powder, and salt.
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Beat egg whites and set aside.
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See this is how I got that shot from above
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Cream butter and sugar.
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Add flour mixture and milk
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alternately until combined. Don’t over beat. Fold in beaten egg whites
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with a rubber spatula.
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Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.
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In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
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Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm–delicious!

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